Layered Salted Caramel Peanut Fudge

Lee Holmes LEE HOLMES

This is one of my favourite freezer desserts, and I like to keep it ready to grab at a moment’s notice. A decadent delight, it perfects the irresistible flavor combo of caramel and sea salt. The unique peanutty edge makes it fulfilling for adults with a cuppa, but also brings plenty of happiness to little kids.

Ingredients

FUDGE

  • 270 g (9 1/2 oz/1 cup) almond butter
  • 80 ml (2 1/2 fl oz/ 1/3 cup) extra virgin coconut oil, melted
  • 90 g (3 1/4 oz/ 1/4 cup) rice malt syrup
  • 30 g (1 oz/ 1/4 cup) raw cacao powder
  • 1 teaspoon alcohol-free vanilla extract
  • ½ teaspoon Celtic sea salt

SALTED CARAMEL AND PEANUT

  • 90 g (3 1/4 oz/ 1/4 cup) rice malt syrup
  • 2 tablespoons cashew butter or other nut butter
  • 2 tablespoons coconut oil
  • Sea salt, to taste
  • 35 g (1 1/4 oz/ 1/3 cup) roasted salted peanuts

Method

  1. Line a 12 × 18 cm (4 1 2 × 7 inch) baking tin with baking paper.
  2. To make the fudge layer, whiz the almond butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy. Spoon the mixture into the prepared tin to 3 cm (1 1 4 inches) deep and smooth the top with the back of a spoon or a spatula.
  3. For the salted caramel and peanut layer, clean the food processor then process all the ingredients except the peanuts until the mixture has a caramel-like consistency.
  4. Spoon the salted caramel over the fudge, smooth with the back of a spoon or a spatula, then scatter the peanuts over and press them in gently. Freeze for at least 1 hour before slicing and serving. If stored frozen for longer, it may need some time in the fridge to soften a little before serving.
  5. Sprinkle with extra salt before serving, if you like.

Images and recipes from Supercharge your Life by Lee Holmes, Murdoch Books, RRP $35.00 Photography by Luisa Brimble.’


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